なべ
This is an old labeled Gozenshu. After about a year of aging, can more flavor come out of the cloudiness? Compared to the taste that I remember without aging, the alcohol is more crisp and the fresh aroma is more subdued, and it is not the sweet aroma of the Okayama type, but it is more refreshing. Because the sourness is relatively strong, it is best to drink it at room temperature or a little bit lukewarm to open up the flavor and aroma. On the other hand, the flavor is not as good as it should be, or is it because of the deterioration of my memory and taste buds? Was it better to keep it raw and mature instead of adding fire?
Japanese>English